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Green Tomato and Tarragon Chicken

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

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4 cups green tomatoes small diced
1 Tbs honey
1⁄2 cup water
2 Tbs butter
2 Tbs olive oil
2 chickens cut into 8 pieces each
salt and pepper to taste
1 cup cream
2 Tbs fresh tarragon chopped
4 Tbs Parmesan cheese shaved

Directions ( Default | Numbered )

Preheat oven to 350 degrees.

In a small pot, cook tomatoes with honey and water 30-40 minutes. Puree until smooth. Mix in cream and tarragon. Set aside.

In a large saute pan, heat butter and oil. Season chicken lightly with salt and pepper, and sear until golden brown. Transfer chicken to a large baking dish.

Pour tomato puree over chicken pieces. Bake at 45-60 minutes, until chicken is cooked through. Garnish with Parmesan cheese and tarragon.

  1. Preheat oven to 350 degrees.
  2. In a small pot, cook tomatoes with honey and water 30-40 minutes. Puree until smooth. Mix in cream and tarragon. Set aside.
  3. In a large saute pan, heat butter and oil. Season chicken lightly with salt and pepper, and sear until golden brown. Transfer chicken to a large baking dish.
  4. Pour tomato puree over chicken pieces. Bake at 45-60 minutes, until chicken is cooked through. Garnish with Parmesan cheese and tarragon.

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